Chicken Soup
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Posted by:jrt
This recipe does not include directions for making matza balls but you can easily find recipes for matza/matzo balls (or ‘knaidlach’) on this site.
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Ingredients
3 1/2 pounds chicken
1 large onion, chopped
2 stalks celery, sliced
2 large carrots, sliced
1 parsnip
4 cloves garlic, chopped
5 peppercorns
1/3 cup vermouth (optional)
1/3 cup dry sherry (optional)
Bullion (optional)
Salt
Olive oil
Directions
- Sauté onions and garlic in the bottom of a large pot with a little olive oil until soft.
- Add chicken to pot with enough water just to cover. Bring to a boil. After 10 minutes skim off any fat.
- Add all other ingredients and simmer for two hours.
- Add salt to taste - chicken soup often requires extra salt to bring out additional flavor. If you desire a richer broth, add bullion.
- If made ahead of time, chill soup in pot overnight, and skim fat off top in the morning
- When ready to serve, drop matzoh balls into warm soup and cook another 5-10 minutes.
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